Abstract
The present study investigated the presence of 30 mycotoxins in 110 beverage samples of beer, wine, cava, and cider purchased in Valencia (Spain). A validated method based on dispersive liquid–liquid microextraction and chromatographic methods coupled with tandem mass spectrometry was applied. The method showed satisfactory recoveries ranging from 61 to 116% for the different beverages studied. The detection and quantification limits ranged from 0.03 to 2.34 µg/L and 0.1 to 7.81 µg/L, respectively. The results showed that beer samples were the most contaminated, even with concentrations ranging from 0.24 to 54.76 µg/L. A significant presence of alternariol was found in wine, which reached concentrations up to 26.86 µg/L. Patulin and ochratoxin A were the most frequently detected mycotoxins in cava and cider samples, with incidences of 40% and 26%, respectively. Ochratoxin A exceeded the maximum level set by the EU in one wine sample. The results obtained were statistically validated. The combined exposure was assessed by the sum of mycotoxin concentrations contaminating the same samples to provide information on the extent of dietary exposure to mycotoxins. No significant health risk to consumers was associated with the mycotoxin levels detected in the beverages tested.
Highlights
Mycotoxins are secondary metabolites produced by a wide variety of filamentous fungi, such as Aspergillus, Fusarium, Penicillium and Alternaria, which can grow under different climatic conditions on agricultural commodities
The aim of the present study was to evaluate the presence of thirty different mycotoxins, mainly Alternaria mycotoxins, trichothecenes, ochratoxin A, aflatoxins, patulin, zearalenone and its derivatives, fumonisins, and five emerging mycotoxins, in alcoholic and non-alcoholic beverages
Two MS/MS transitions acquired from each mycotoxin fragmented in a positive mode were used for mycotoxin quantification and confirmation
Summary
Mycotoxins are secondary metabolites produced by a wide variety of filamentous fungi, such as Aspergillus, Fusarium, Penicillium and Alternaria, which can grow under different climatic conditions on agricultural commodities. Some mycotoxins have been associated with human and animal diseases; these are classified as carcinogens, hepatotoxins, nephrotoxins, or neurotoxins [3]. The consumption of alcoholic beverages is widespread; beer and wine are the most consumed beverages in the European Union [4]. Mycotoxins are commonly reported in fruits (grapes and other fruits), as well as in cereals (barley wheat and maize) used in wine and beer production [5,6]. European legislation has established maximum levels of ochratoxin A (OTA), recommending a tolerance level lower than 2.0 μg/L for all types of wine. There is no regulation for other mycotoxin levels in alcoholic beverages [7]
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